Cook the pasta by bringing a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Drain and set aside, drizzling with a bit of olive oil.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden brown, about 5-6 minutes. Remove and set aside.

Melt 2 tablespoons of unsalted butter in the same skillet. Add minced garlic and sauté for 30 seconds. Then add sliced mushrooms and chopped asparagus, cooking until tender, about 3-4 minutes.

Pour in 1 cup of chicken broth and 1 cup of heavy cream. Bring to a gentle simmer and cook for about 2 minutes.

Reduce heat to low and stir in 1 cup of Parmesan, 1 teaspoon of Italian seasoning, and red pepper flakes if using. Cook until the cheese melts and the sauce thickens, about 2-3 minutes.

Return the cooked chicken to the skillet and add the drained penne pasta. Toss to coat well in the sauce. Cook together for another minute.

Remove from heat and garnish with fresh parsley. Serve warm.